Tomato Bruschetta (The Veginner's Cookbook)

Pan-Roasted Tomato Bruschetta

This pan-roasted tomato bruschetta is not just a snack to us. We associate this juicy treat with brunch on balconies and the sun on our faces. We highly recommend making this when tomatoes are in season, so that they taste the sweetest and most flavorful. 
5 from 9 votes
Course: Appetizer
Cuisine: Italian
Keyword: Pan Roasted Tomato Bruschetta
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 106kcal
Author: Amy Katz


  • 20 cherry tomatoes
  • 1/2 teaspoon coconut oil
  • 1 dash salt, or more, to taste
  • 1/4 teaspoon balsamic vinegar
  • 1 pinch garlic powder
  • 2 large slices white bread, homemade or store bought (I used gluten-free)
  • 1/2 teaspoon fresh basil, chopped


  • Wash and halve the cherry tomatoes. Toss them in a pan with the coconut oil--keep on medium to high heat. Start by adding salt, balsamic vinegar, and garlic powder. Keep it on high heat and stir occasionally. 
  • In the meantime, toast the white bread slices in a pan, on an electric griller, or in the oven.
  • Once the tomatoes lose most of their water and look good to you, put them on the white bread slices and top with fresh basil. They are best enjoyed fresh and warm, otherwise the bread gets soggy.


Reprinted from The Veginner's Cookbook: The Ultimate Starter Guide for New Vegans and the Veg-Curious with permission by Skyhorse Publishing, Inc. Copyright 2018 by Bianca Haun and Sascha Naderer.


Calories: 106kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 161mg | Potassium: 399mg | Fiber: 1g | Sugar: 5g | Vitamin A: 830IU | Vitamin C: 38.8mg | Calcium: 84mg | Iron: 2.1mg

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